Name: Pumpkin Spice Pancakes
Cook time: 1500 s
Total time: 1500 s
Yield: 4 stacks
Ingredients: 2 cup flour; 3/4 cup half and half; 3 tbsp baking powder; 2 tbsp Spiceology maple sugar; 2 eggs; cooking spray; 4 oz sweetened condensed milk; 2 egg yolks; 4 oz canned pumpkin; 1 tsp nutmeg; 2 tbsp ground ginger; 4 tbsp cinnamon; 4 green cardamom pods; 1 tsp all spice; 1 cloves (whole)

Latin American

Asian

American

Cuisine

Breakfast

Drinks

Main

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Sauces & Spreads

Dessert

Course

Good Soups

Sandwich

Beef

Chicken

Seafood

Pizza & Pasta

Vegetables

Meal

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Hard

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Chef Matt Broussard

Pumpkin Spice Pancakes

Mix the ingredients together. Don't over mix the batter, it should still be lumpy like in the video.

Add cooking spray to a pan. Pour pancakes into disks. Once the bubbles pop on your pancake, flip over and cook until golden brown on each side.

Separate egg yolks from egg whites, then add yolks to a bowl with sweetened condensed milk.

Whisk until it reaches a beautiful airy consistency like in the video.

Add in the spices below – this is your pumpkin spice mix.

Then add in canned pumpkin and mix well until thick.